Almond Pudding

In a bowl, using an electric mixer, lightly beat the egg yolks until blended. Set aside. Combine the sugar and water in a heavy-bottomed saucepan and place over low heat. Stir until the sugar dissolves. Raise the heat to medium and cook until the mixture reaches the soft-ball stage (234 to 240 degrees F on a candy thermometer); do not let it color. (If you lack a thermometer, test the mixture by dropping a tiny bit into ice water; it should form a pliable ball when rubbed between your fingers.) Gradually pour the hot syrup into the egg yolks and beat until the mixture is thick and holds a 3-second slowly dissolving ribbon when the beaters are lifted, about 5 minutes. Return the mixture to the saucepan and warm over low heat, stirring often, until thickened, about 5 minutes. Do not allow to boil. When thickened, stir in almonds, orange flower water, and the zest, if using.

Pour into twelve 3-ounce ramekins and refrigerate until cool, about 1 hour. Cover with plastic wrap if not serving immediately. The pudding will keep for up to 2 days in the refrigerator. Sprinkle with the cinnamon at serving time.